The perfect meat-free meatball bites made with mashed potatoes and paneer are served in a divine tandoori masala sauce – these malai (meaning creamy!) bites are totally delectable. With a warm wholewheat roti and raita on the side, what else could you want?
- Hands-On Time: 30 minutes
- Overall Time: 60 minutes
- Serves: 3 People
- Vegetarian
Ingredients & Preparation
- 600g Potato (peeled & cut into bite-sized chunks)
- 2 Onions (1½ peeled & finely diced)
- 3 Garlic Cloves (peeled & grated)
- 45ml NOMU Tandoori Rub
- 300ml Coconut Milk
- 75ml Fresh Cream
- 3 Plum Tomatoes (finely diced)
- 60g Spinach (rinsed)
- 12g Fresh Coriander (rinsed & finely chopped)
- 300g Paneer Cheese (grated)
- 3 Wholewheat Rotis
- 90ml Raita
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
- Sugar/Sweetener/Honey
Directions
- MASH MAGIC
Place a pot of cold salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and roughly mash with a potato masher or fork. Season to taste.
- START THE SAUCE
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ½ the rub and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk, the cream, and the diced tomatoes. Reduce the heat and simmer for 12-15 minutes until the tomatoes have softened into a saucy consistency, stirring occasionally. Add some water if the sauce reduces too quickly. Remove from the heat and stir through the rinsed spinach, ½ the chopped coriander, and a small knob of butter (optional). Season with salt, pepper and a sweetener of choice. Cover to keep warm. Place over a low heat just before serving if the sauce cools down.
- PANEER BITES
In a large bowl, mix the mashed potato, the grated paneer, and the remaining rub, to form a dough. The dough should be the texture of a firm mash. Use your hands to roll the dough into golf ball sized paneer bites. Return the potato pot to a high heat with a drizzle of oil. When hot, shallow fry the paneer bites until crispy and golden, flipping as they colour. You may have to do this step in batches. Remove on completion and drain on some paper towel.
- RAVENOUS FOR ROTI
Place a dry pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread the rotis out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
- DINNER IS SERVED
Dish up spoonfuls of tandoori masala sauce and top with the paneer bites. Garnish with the raita and the remaining chopped coriander. Serve with a wholewheat roti. Divine!
